Chewy Chocolate Chip

Jen B


Finally! A chocolate chip cookie that doesn't go flat on me when I bake it. I know, I know, "another chocolate chip cookie recipe"! But I was so excited the first time I made these! I've tried so many, and I get flat cookies every time! These were great! There are a LOT of chips in these, so if you add nuts, I would probably leave out a few chips. I haven't done so yet, but I think these would be great with different kinds of chips. I would love chocolate and peanut butter! I put 12, one ounce cookies to a cookie sheet that is 13 x 18. I've made these a few times now, and everyone loves them.

pinch tips: Parchment Paper Vs Wax Paper




20 min prep plus at least an hour in the fridge.


20 Min


10 Min




1 stick
butter (4 ounces)
1/2 c
12 oz
bread flour = 2 1/2 cups
1 tsp
kosher salt
1 tsp
baking soda
2 oz
granulated sugar = 1/4 cups
8 oz
light brown sugar (not packed) = 1 1/3 cups
1 large
1 large
egg yolk
1 oz
whole milk
1 1/2 tsp
vanilla extract
12 oz
milk chocolate chips = 2 cups

Directions Step-By-Step

Melt butter and crisco a in small saucepan over low heat and set aside to cool slightly.
Sift together the flour and baking soda on a paper plate or something easy to pour it out of. Add the kosher salt.
Pour the butter/crisco mixture into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed 2 minutes.
Meanwhile, in a small bowl or measuring cup, whisk together the vanilla, milk, egg yolk and whole egg. Reduce mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
Gradually pour in the flour ingredients. As soon as the flour is mixed in, (do not over beat) drop the speed to "stir" and add the chocolate chips. You could also stir them in by hand, but the batter is pretty stiff. Chill dough for at least 1 hour.
Preheat oven to 375* with rack in the middle. Line cookie sheets with parchment paper. For medium cookies, I make mine 1 oz. I squish these into a ball and bake them a max of 7-8 minutes, no longer or they're too brown. Keep dough in the fridge when you're not using it. Mine are perfect at 7 1/2 minutes. Let cool a couple minutes, then remove to a cooling rack.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids